Cooking Steps

1. 

   Step1:Separate the yolk and egg white. Mix the yolk and yoghurt evenly. I make my own yoghurt. Or I can buy the thick old yoghurt which is sold in the market instead.

2. 

   Step2:Add corn oil. Stir well.

3. 

   Step3:Add sugar. Stir well.

4. 

   Step4:Corn starch mixed with low flour. Sieved. Stir to make it mixed evenly.

5. 

   Step5:Beat the egg white to a wet foaming state.

6. 

   Step6:Add one third of the beaten egg white to the yolk paste. Stir well and then pour into the remaining egg white. Stir well.

7. 

   Step7:Pour the batter into the mold. Shake out the bubbles. Preheat oven. Water bath 120 ℃ for 80 minutes. Water bath method. Put a baking tray in the oven. Put boiling water in the baking tray. The depth is about 1cm. Then put the mold containing the cake paste in the water and bake it. If your mold is loose bottomed, wrap tin paper on the bottom to prevent water from entering the cake paste. If it is solid bottomed, do not use tin wrap paper. You can also put a baking net on the baking tray filled with water. Put the mould directly on the baking net to bake. In this way, there is no need to wrap tin paper on the movable bottom mould. Water bath is to use the temperature of the oven to make the water in the baking tray boil and evaporate the water vapor, increase the humidity in the oven, and make the cake very tender. But it is generally used to make light cheese cake or other cakes with cheese. When baking sponge or Qi Feng, no water bath is used for baking.

8. 

   Step8:After baking, the mould shall be taken out at room temperature. Slow baking at low temperature can effectively avoid cracking.

9. 

   Step9:A cake with moist taste.